CSA Week 2

CSA Week 2

Two weeks after my first CSA pickup, I had used the majority of the produce from my first batch, and it was time to pick up the next one! My CSA has a relatively long pickup window (3:30-7:30pm), which was great as I got caught up at work that day and didn’t arrive until 7:15.

Here is what I got in my second haul:

  • Watermelon
  • Cantaloupe
  • Shiro plums
  • 3 green peppers
  • 3 onions
  • 2 eggplants
  • 3 tomatoes
  • Scallions
  • Parsley
  • Carrots
  • Rosemary

And here’s what I made…

I’m not the biggest fan of green peppers. Did you know that green peppers are just under ripe red, yellow, or orange peppers? If you leave them on the vine, they will change into one of the colors and get sweeter. I definitely prefer sweeter peppers, but one place I do enjoy green peppers is in egg white omelets. I made a green pepper and onion egg white frittata with rosemary and thyme. Quick directions:

  • Preheat your oven to 350 degrees
  • Chop about ¼ cup each of onion and green pepper, and saute until softened in an 8 inch cast iron skillet
  • Crack three eggs (and separate the whites as I did, optional)
  • Add the egg whites to the skillet and cook for a couple of minutes until the outsides are cooked through and starting to brown
  • Place skillet in the oven until egg whites are fully cooked through (I like my eggs crispy, so I left mine in for about 20 minutes)
  • Top with chopped rosemary and scallions and enjoy!

I absolutely love tomato sauce and tomato-based veggie dishes, but I had never made my own ratatouille before. Ratatouille is a classic French dish is great to use up lots of different types of summer produce since it includes eggplant, onion, garlic, peppers, summer squash or zucchini, and tomatoes. I used a combination of this recipe and this recipe and I loved the way it came out. I didn’t have any basil on hand (both recipes called for it) but it was still delicious without it.

Ratatouille

I had a hodge podge of veggies left over, so I sautéed up whatever I had left, and added some Rao’s Marinara Sauce. Rao’s is my favorite jarred sauce – it’s SO good and made only with olive oil, not canola or other inexpensive oils. This means it isn’t cheap, but I think it’s totally worth it and always keep it on hand.

The watermelon was delicious and I enjoyed it as a snack every day at work the week I got it. Luckily Matt was still going strong on the carrots so those didn’t go to waste!

What did you make with your CSA produce this week? Leave a comment below, and stay tuned for week 3!



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